BES646 - FOOD GROUPS IN ADVANCED NUTRITION
| Course Name | Code | Semester | Theory (hours/week) |
Application (hours/week) |
Credit | ECTS |
|---|---|---|---|---|---|---|
| FOOD GROUPS IN ADVANCED NUTRITION | BES646 | 2nd Semester | 2 | 0 | 2 | 6 |
| Prequisites | - | |||||
| Course language | Turkish | |||||
| Course type | Elective | |||||
| Mode of Delivery | Face-to-Face | |||||
| Learning and teaching strategies | Lecture Preparing and/or Presenting Reports | |||||
| Instructor (s) | Lecturers in Division of Nutritional Sciences | |||||
| Course objective | To review the general features of food groups, to discuss principles of preparation and cooking techniques, to evaluate recommended daily allowances according to different age and genders, to compare nutrient contents and to evaluate the role of these food groups in healthy nutrition | |||||
| Learning outcomes |
| |||||
| Course Content | Identification of foods in food groups, classification, physicochemical properties, daily intake recommendations, the energy and nutrient content of its effects on health | |||||
| References | 1-Whitney E., Rolfes SR. (ed). Understanding Nutrition,12th edition,Wadsworth,Cengage learning, 2011. 2-Brown A. Understanding Food Pinciples and Preparation, 4th edition, Wadsworth, Cengage learning, 2011 3. Articles | |||||
Course outline weekly
| Weeks | Topics |
|---|---|
| Week 1 | Physicochemical properties of the basic food groups defined |
| Week 2 | Milk and dairy products, energy - nutrient contents and preparation-cooking principles |
| Week 3 | Recommendations of daily intake of milk and milk products and their effects on health |
| Week 4 | Meat and meat products, energy - nutrient contents and preparation-cooking principles |
| Week 5 | Recommendations of daily intake of meat and meat products and their effects on health-I |
| Week 6 | Recommendations of daily intake of meat and meat products and their effects on health-II |
| Week 7 | Midterm exam (theoretical) |
| Week 8 | Vegetables and fruits energy - nutrient contents and preparation-cooking principles |
| Week 9 | Recommendations of daily intake of fruits and vegetables and their effects on health |
| Week 10 | Bread and cereal products, energy - nutrient contents and preparation-cooking principles |
| Week 11 | Bread and cereal products daily intake recommendations, and its effects on health |
| Week 12 | Oils energy - nutrient contents and preparation-cooking principles |
| Week 13 | Recommendations of daily intake of fats and their effects on health |
| Week 14 | Sugars energy - nutrient contents and preparation-cooking principles, Recommendations of daily intake of sugars and their effects on health |
| Week 15 | Preparation for Final Exam |
| Week 16 | Final exam (theoretical) |
Assesment methods
| Course activities | Number | Percentage |
|---|---|---|
| Attendance | 0 | 0 |
| Laboratory | 0 | 0 |
| Application | 0 | 0 |
| Field activities | 0 | 0 |
| Specific practical training | 0 | 0 |
| Assignments | 0 | 0 |
| Presentation | 1 | 25 |
| Project | 0 | 0 |
| Seminar | 1 | 25 |
| Midterms | 0 | 0 |
| Final exam | 1 | 50 |
| Total | 100 | |
| Percentage of semester activities contributing grade succes | 2 | 50 |
| Percentage of final exam contributing grade succes | 1 | 50 |
| Total | 100 | |
WORKLOAD AND ECTS CALCULATION
| Activities | Number | Duration (hour) | Total Work Load |
|---|---|---|---|
| Course Duration (x14) | 14 | 2 | 28 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Specific practical training | 0 | 0 | 0 |
| Field activities | 0 | 0 | 0 |
| Study Hours Out of Class (Preliminary work, reinforcement, ect) | 14 | 4 | 56 |
| Presentation / Seminar Preparation | 2 | 25 | 50 |
| Project | 0 | 0 | 0 |
| Homework assignment | 0 | 0 | 0 |
| Midterms (Study duration) | 0 | 0 | 0 |
| Final Exam (Study duration) | 1 | 35 | 35 |
| Total Workload | 31 | 66 | 169 |
Matrix Of The Course Learning Outcomes Versus Program Outcomes
| D.9. Key Learning Outcomes | Contrubition level* | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| 1. Has up-to-date knowledge based on evidence in the field and is knowledgeable about technological tools. | X | ||||
| 2. Interprets, analyzes, and reports data from individual or interdisciplinary scientific studies. | X | ||||
| 3. Conducts scientific research using the technological equipment necessary to generate new knowledge based on the information acquired in the field. | X | ||||
| 4. Conducts synthesis and analysis of acquired information, interprets, reports findings. | X | ||||
| 5. Utilizes appropriate statistical methods for the analysis of scientific research. | X | ||||
| 6. Publishes and presents scientific articles independently or collaboratively on field-related topics. | X | ||||
| 7. Takes responsibility when faced with problems related to the field, sets an example for the community, proposes solutions, and utilizes communication technologies. | X | ||||
| 8. Embraces lifelong learning principles, keeps oneself updated, evaluates and interprets scientific articles with evidence-based practices. | X | ||||
| 9. Engages in national or international teamwork within the field, discusses and shares current scientific developments with individuals or groups outside the field through verbal or written communication when necessary. | X | ||||
| 10. Gathers and interprets scientific information ethically, contributes to, conducts, manages, and evaluates studies that will guide national and international nutrition plans and policies, prioritizing individuals and society. | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest